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1
Pastry: Cream butter and cream cheese together in large bowl of electric mixer.
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2
Beat in cream, then blend in flour and salt.
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3
Form into ball, wrap in waxed paper and chill.
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4
Smoked Salmon and Kasha Filling: Combine kasha and egg in heavy small saucepan and stir until mixed.
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5
Place over high heat, add white onion and cook, stirring constantly, until kasha grains are dry and separate.
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6
Reduce heat and add stock.
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7
Cover and simmer 15 to 20 minutes, or until tender and all liquid is absorbed.
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8
Let mixture cool, then stir in salmon, green onion, lemon juice and salt and pepper to taste.
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9
Mushroom and Rice Filling: Melt butter in medium skillet over medium heat.
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10
Add onion and garlic and cook until onion is soft but not brown.
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11
Stir in mushrooms and add salt and pepper to taste.
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12
Increase heat to high and cook until all moisture is absorbed.
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13
Remove from heat and add rice and parsley, mixing well.
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14
Taste and adjust seasonings.
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15
Cabbage Filling: Place cabbage in colander and pour boiling water over drain, then refresh under cold water and drain again.
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16
set aside.
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17
Melt butter in medium skillet over medium heat.
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18
Add onion and cook until soft but not brown.
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19
Stir in cabbage, yogurt, parsley, dill and salt and pepper and mix well.
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20
Assembly: Preheat oven to 400F.
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21
Grease baking sheets.
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22
Working with 1/3 of chilled pastry at a time (leave remainder refrigerated), roll out on lightly floured board to 1/8-inch thickness.
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23
Using 2 1/2 to 3-inch cookie cutter.
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24
stamp out 20 to 24 rounds.
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25
Place 1 teaspoon filling in center of each round and brush edges of dough with beaten egg.
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26
Fold in half and pinch edges together using tines of fork or fingers.
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27
Place on baking sheet, make small slash in each to allow steam to escape and brush again with egg.
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28
Bake 15 to 18 minutes, or until pastry is golden brown.
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29
Serve warm.
